THE ULTIMATE BEEF WELLINGTON
For an elegant main course, wrap tender filet mignon in buttery pastry for Tyler Florence's Ultimate Beef Wellington recipe from Food Network.
Provided by Tyler Florence
Categories main-dish
Time 7h
Yield 6 to 8 servings
Number Of Ingredients 46
Steps:
- For the Duxelles:
- To make the Duxelles: Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped. Add butter and olive oil to a large saute pan and set over medium heat. Add the shallot and mushroom mixture and saute for 8 to 10 minutes until most of the liquid has evaporated. Season with salt and pepper and set aside to cool.
- For the Beef:
- To prepare the beef: Tie the tenderloin in 4 places so it holds its cylindrical shape while cooking. Drizzle with olive oil, then season with salt and pepper and sear all over, including the ends, in a hot, heavy-based skillet lightly coated with olive oil - about 2 to 3 minutes. Meanwhile set out your prosciutto on a sheet of plastic wrap (plastic needs to be about a foot and a half in length so you can wrap and tie the roast up in it) on top of your cutting board. Shingle the prosciutto so it forms a rectangle that is big enough to encompass the entire filet of beef. Using a rubber spatula cover evenly with a thin layer of duxelles. Season the surface of the duxelles with salt and pepper and sprinkle with fresh thyme leaves. When the beef is seared, remove from heat, cut off twine and smear lightly all over with Dijon mustard. Allow to cool slightly, then roll up in the duxelles covered prosciutto using the plastic wrap to tie it up nice and tight. Tuck in the ends of the prosciutto as you roll to completely encompass the beef. Roll it up tightly in plastic wrap and twist the ends to seal it completely and hold it in a nice log shape. Set in the refrigerator for 30 minutes to ensure it maintains its shape.
- Preheat oven to 425 degrees F.
- On a lightly floured surface, roll the puff pastry out to about a 1/4-inch thickness. Depending on the size of your sheets you may have to overlap 2 sheets and press them together. Remove beef from refrigerator and cut off plastic. Set the beef in the center of the pastry and fold over the longer sides, brushing with egg wash to seal. Trim ends if necessary then brush with egg wash and fold over to completely seal the beef - saving ends to use as a decoration on top if desired. Top with coarse sea salt. Place the beef seam side down on a baking sheet.
- Brush the top of the pastry with egg wash then make a couple of slits in the top of the pastry using the tip of a paring knife ¿ this creates vents that will allow the steam to escape when cooking. Bake for 40 to 45 minutes until pastry is golden brown and beef registers 125 degrees F on an instant-read thermometer. Remove from oven and rest before cutting into thick slices. Garnish with minced chives, and serve with Green Peppercorn Sauce, Roasted Fingerling Potatoes with Fresh Herbs and Garlic, and Warm Wilted Winter Greens.
- Add olive oil to pan after removing beef. Add shallots, garlic, and thyme; saute for 1 to 2 minutes, then, off heat, add brandy and flambe using a long kitchen match. After flame dies down, return to the heat, add stock and reduce by about half. Strain out solids, then add 2 cups cream and mustard. Reduce by half again, then shut off heat and add green peppercorns.
- Preheat oven to 500 degrees F and place a baking sheet inside to heat.
- Add potatoes, rosemary, sage, thyme, and garlic to a medium bowl. Drizzle with olive oil, and season with salt and pepper. Remove sheet pan from oven, lightly coat with olive oil, and pour potatoes onto pan. Place potatoes in oven and reduce heat to 425 degrees F. Roast for 20 minutes, or until crispy on outside and tender on inside.
- Cook honey and balsamic together over medium-high heat in a large saute pan, about 5 minutes. Toast walnuts in a small skillet; set aside to cool.
- Pile greens on a platter. Stir mustard into balsamic-honey dressing, then whisk in about 1 cup extra-virgin olive oil; pour over greens. Season greens with salt and pepper and garnish with walnuts, pomegranate seeds, shavings of Parmesan, and shallot.
FILET DE BOEUF EN CROUTE (BEEF WELLINGTON)
Provided by Meredith Etherington-Smith
Categories dinner, project, roasts, main course
Time 1h30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- A day ahead, make the pastry. Place flour into a food processor. Cut the butter into tablespoon-size pieces and drop one by one into the flour to coat. Pulse about 5 times until butter is finely chopped. Combine the eggs, oil, 1 tablespoon water and the salt and blend with a fork. With the food processor running, pour the egg mixture in and process until dough starts to form. Stop and scrape the sides and bottom. Process just until the dough forms shiny, damp clumps, adding about 1 tablespoon more water if necessary. Turn out onto a work surface and knead lightly to make a smooth ball. Flatten into a 1 1/2-inch-thick rectangle. Cover with plastic wrap and place in a food-storage bag. Refrigerate overnight.
- The next day, let the dough set at room temperature for about 15 minutes. Meanwhile, sprinkle the fillet with salt and pepper. Spread the ground sausage on top, sprinkle with the truffle pieces (if using) and pat them into the sausage.
- Roll out pastry on a lightly floured work surface. Place the fillet, sausage side down, almost in the center of the dough. Beat 1 egg yolk with 1 teaspoon water. Fold up one long side of the pastry so that it almost covers the bottom of the fillet. Brush 1 1/2 inch of the long edge with some egg-yolk mixture. Trim the other long edge so that it just reaches over the brushed portion, and fold it up. Press lightly to seal. Flip the pastry-wrapped fillet. Seal the ends, moistening them with yolk mixture so they stick together.
- Place on a rimmed baking sheet. Brush pastry twice with the remaining egg-yolk mixture. Cut several slits in the top for air vents. Refrigerate while preheating the oven.
- Preheat oven to 400 degrees. Bake fillet until the internal temperature registers 135 degrees on an instant-read thermometer, about 35 minutes for medium-rare. If the pastry browns too quickly, cover loosely with a piece of parchment paper.
- Let fillet cool for 15 minutes before cutting it into thick slices. Serve warm.
Nutrition Facts : @context http, Calories 955, UnsaturatedFat 30 grams, Carbohydrate 49 grams, Fat 62 grams, Fiber 2 grams, Protein 48 grams, SaturatedFat 25 grams, Sodium 726 milligrams, Sugar 1 gram, TransFat 1 gram
BOEUF EN CROUTE
An easy, do-ahead, spectacular, and delicious way to serve filet. Easily expanded to serve however many you need. A nice twist on the standard - without the traditional pate de foie gras. This is a big hit with both my family and my guests. Choose flavorful mushrooms like criminis, portobellos or even porcinis or morels. For the wine, choose something rich you would actually drink - a good Shiraz or Pinotage. Perfect served with asparagus.
Provided by Spencer & Serena
Categories World Cuisine Recipes European French
Time 1h55m
Yield 2
Number Of Ingredients 12
Steps:
- Heat the olive oil in a heavy skillet over high heat until very hot. Sear the filets until well-browned on both sides, 1 to 2 minutes per side. Remove the filets from the skillet, and chill in refrigerator for at least 1 hour. Filets must be cold.
- In the same skillet over medium heat, melt the butter, and cook and stir the mushrooms, shallot, and garlic until the shallots are tender and translucent and the mushrooms have given off their juice, 6 to 8 minutes. Stir in 2 tablespoons of red wine, scraping and dissolving any browned flavor bits from the pan. Transfer the mushroom mix into a bowl, and chill in refrigerator for about 45 minutes.
- Place 2 pieces of puff pastry on a work surface, and top each with a chilled filet. Spread half the mushroom mixture in a neat layer on top of of each filet, and top each with a piece of puff pastry. Fold and pinch the edges of the pastry together, sealing in the contents, and trim to make a tidy package. Cut a small slit into the top of each package.
- Pour 1 1/2 cups of red wine into a saucepan over medium heat, and simmer until the wine is reduce by half, about 15 minutes. Season wine sauce to taste with salt and pepper. Meanwhile, whisk egg into milk in a bowl, and brush the pasty packages with the egg mixture for a browner crust, if desired. Return the bundles to the refrigerator to keep cold.
- Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
- Place the puff pastry bundles onto the prepared baking sheet, and bake in the preheated oven until the pastry is golden brown and crisp and the filets are the desired degree of doneness (for medium-rare, about 15 minutes; an instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C)). Serve each filet in the pastry shell with spoonfuls of wine sauce on top.
Nutrition Facts : Calories 3273.5 calories, Carbohydrate 232.4 g, Cholesterol 195.9 mg, Fat 215.3 g, Fiber 8.6 g, Protein 68.7 g, SaturatedFat 59.5 g, Sodium 1358.6 mg, Sugar 8.4 g
BEEF WELLINGTON
Gordon Ramsay's version of the classic steak dish - a showstopping centrepiece on a special occasion
Provided by Gordon Ramsay
Categories Dinner
Time 2h30m
Number Of Ingredients 10
Steps:
- Heat oven to 220C/fan 200C/gas 7.
- Sit the 1kg beef fillet on a roasting tray, brush with 1 tbsp olive oil and season with pepper, then roast for 15 mins for medium-rare or 20 mins for medium. When the beef is cooked to your liking, remove from the oven to cool, then chill in the fridge for about 20 mins.
- While the beef is cooling, chop 250g chestnut (and wild, if you like) mushrooms as finely as possible so they have the texture of coarse breadcrumbs. You can use a food processor to do this, but make sure you pulse-chop the mushrooms so they don't become a slurry.
- Heat 2 tbsp of the olive oil and 50g butter in a large pan and fry the mushrooms on a medium heat, with 1 large sprig fresh thyme, for about 10 mins stirring often, until you have a softened mixture.
- Season the mushroom mixture, pour over 100ml dry white wine and cook for about 10 mins until all the wine has been absorbed. The mixture should hold its shape when stirred.
- Remove the mushroom duxelle from the pan to cool and discard the thyme.
- Overlap two pieces of cling film over a large chopping board. Lay 12 slices prosciutto on the cling film, slightly overlapping, in a double row.
- Spread half the duxelles over the prosciutto, then sit the fillet on it and spread the remaining duxelles over.
- Use the cling film's edges to draw the prosciutto around the fillet, then roll it into a sausage shape, twisting the ends of cling film to tighten it as you go.
- Chill the fillet while you roll out the pastry.
- Dust your work surface with a little flour. Roll out a third of the 500g pack of puff pastry to a 18 x 30cm strip and place on a non-stick baking sheet.
- Roll out the remainder of the 500g pack of puff pastry to about 28 x 36cm.
- Unravel the fillet from the cling film and sit it in the centre of the smaller strip of pastry.
- Beat the 2 egg yolks with 1 tsp water and brush the pastry's edges, and the top and sides of the wrapped fillet.
- Using a rolling pin, carefully lift and drape the larger piece of pastry over the fillet, pressing well into the sides.
- Trim the joins to about a 4cm rim. Seal the rim with the edge of a fork or spoon handle.
- Glaze all over with more egg yolk and, using the back of a knife, mark the beef Wellington with long diagonal lines taking care not to cut into the pastry.
- Chill for at least 30 mins and up to 24 hrs. Heat oven to 200C/fan 180C/gas 6.
- Brush the Wellington with a little more egg yolk and cook until golden and crisp - 20-25 mins for medium-rare beef, 30 mins for medium. Allow to stand for 10 mins before serving in thick slices.
Nutrition Facts : Calories 763 calories, Fat 48 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 32 grams carbohydrates, Protein 50 grams protein, Sodium 2.46 milligram of sodium
BOEUF EN CROUTE OR BEEF WELLINGTON
This seems complicated, but when you have made it once, it really isn't. This is a huge favourite and also the meal my eldest asks for every birthday. I serve it with garlic mashed potatoes and usually asparagus because that is his fave or broccoli au gratin.
Provided by Lorrie in Montreal
Categories Roast Beef
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- Sprinkle beef with salt and pepper; heat half the oil and butter in a pan and brown beef on all sides. Place in roasting pan, dot with remaining butter and roast for 10 minutes -- longer if you want it more well done.
- Remove and let stand until cooled. Remove string.
- Preheat oven to 425°F.
- Place paté in a bowl and beat until smooth.
- Roll out puff pastry 1/2 inch thick, large enough to completely envelop the roast.
- Spread paté over top and sides of filet. Place filet, paté side down on pastry. Spread remaining paté on the top of the filet.
- Brush one side of the pastry with egg. Fold unbrushed over meat; fold together and press.
- Brush entire pastry with egg and bake for 40 minutes -- increasing by 5 minutes for more well done.
Nutrition Facts : Calories 2112, Fat 172.4, SaturatedFat 67, Cholesterol 481.5, Sodium 593, Carbohydrate 25.7, Fiber 0.8, Sugar 0.5, Protein 107.5
FILET DE BOEUF EN CROUTE
(Filet Mignon in Puff Pastry) I prefer not to eat out on Valentine's Day, hate fighting the crowds, the noise, the usually bad service because the restaurant is jam packed, the expense...could I have a little cheese with my "whine"? LOL! Here's what I made for the main course last year, and it was to DIE for. Almost too pretty to eat....almost! Enjoy!!! *Prep-time does not include chilling time.
Provided by Wildflour
Categories Steak
Time 45m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Trim any fat from the steaks, sprinkle with pepper, spread tops of each with 1 Tbl butter.
- In shallow roasting pan, bake in pre-heated oven, buttered side up, at 425º for 10 minutes.
- Place in fridge til cold.
- Roll out puff pastry a little and cut in half.
- Spread steaks with garlic, top with cheese.
- Place cheese side down onto center of pastry squares, fold pastry over, moisten edges and seal well.
- Place seam-side down onto baking sheet lined with parchment paper.
- Prick top with a fork, cover with plastic wrap, and re-chill for 1 hour.
- Beat egg with oil, and brush pastry with it.
- Bake in center of pre-heated 425º oven for 25 minutes for med-rare.
- Serve with horseradish sauce if desired.
- Serves 2.
Nutrition Facts : Calories 1202.6, Fat 98.6, SaturatedFat 39.4, Cholesterol 210.2, Sodium 634.4, Carbohydrate 60.1, Fiber 2.1, Sugar 6, Protein 21.2
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